Skip to content Skip to sidebar Skip to footer
Home / best / curry / recipe / rice

The Best Curry And Rice Recipe

Post a Comment
Table of Contents [Show]

Easy Curry Rice Recipe {Vegan & GF} Nikki's Plate Blog Recipe Curry rice recipes, Curry
Easy Curry Rice Recipe {Vegan & GF} Nikki's Plate Blog Recipe Curry rice recipes, Curry from www.pinterest.com

Description

Curry and Rice is a popular dish in many countries around the world. It is a delicious and filling meal that can be made with many different ingredients. In this article, we will be sharing the best curry and rice recipe that you can make at home.

Prep Time

The prep time for this recipe is around 20 minutes. You will need to chop up the vegetables, measure out the spices, and cook the rice before you start making the curry.

Cook Time

The cook time for this recipe is around 45 minutes. This includes the time it takes to cook the curry and the time it takes to cook the rice.

Ingredients

For the curry:
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup green beans, chopped
  • 1 cup carrots, chopped
  • 1 cup potatoes, chopped
  • 1 can chickpeas, drained and rinsed
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 can coconut milk
  • 1 cup vegetable broth
For the rice:
  • 1 cup white rice
  • 2 cups water
  • 1 tsp salt

Equipment

For this recipe, you will need a large pot, a frying pan, a wooden spoon, and measuring cups and spoons.

Method

1. Start by cooking the rice. Rinse the rice in a strainer under cold water until the water runs clear. Add the rice, water, and salt to a pot and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let simmer for 18-20 minutes. 2. While the rice is cooking, heat the vegetable oil in a frying pan over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes. 3. Add the red and green bell peppers, green beans, carrots, and potatoes to the pan and sauté for another 5-7 minutes. 4. Add the chickpeas, curry powder, cumin, coriander, turmeric, and salt to the pan and stir to combine. 5. Pour in the coconut milk and vegetable broth and stir well. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the vegetables are tender. 6. Serve the curry over the cooked rice.

Notes

This recipe makes enough for 4-6 servings. You can adjust the amount of spices to your liking to make it more or less spicy. You can also add in other vegetables, such as peas or spinach, to make the curry even more nutritious.

Nutrition Info

This recipe has approximately 300 calories per serving. It is a good source of protein, fiber, and vitamins.

Recipe Tips

To make this recipe even easier, you can use pre-chopped vegetables or canned vegetables. You can also make the rice ahead of time and reheat it when you are ready to serve. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 1 month.

Post a Comment for "The Best Curry And Rice Recipe"